燉之寶 Dun Zhi Bao

素骨茶Bak Kut Teh
材料Ingredients:
A. 包裝素骨茶
2包當歸10克 當參20克A. Packet Vegetarian Bak Kut Teh2 pckAngelica Senensis10gCoponosis Tang Shen20g
20飯碗Water20 bowls
B. 燉之寶
200克冬菇100克蘑菇半罐B. Dun Zhi Bao200gMushroom100gButton Mushroom½ can
腐竹支100克炸筋200克豆腐卜100克Bean Curd Stick
100gFried Gluten200gTao Foo Pok100g
豆乾4塊Bean Curd4 pcs
調味料Seasonings:
生抽
6至8大匙味精2茶匙(隨喜)黑醬油2茶匙Soy Sauce
6 - 8 tbsp MSG (optional)2 tspBlack Soy Sauce2 tsp
1.5茶匙2茶匙Salt1 1/2 tspSugar2 tsp
做法Method:
1. 冬菇以水浸软,揸乾水分,以1茶匙糖,1茶匙生粉,及1/2大匙油醃30分鐘,備用。1. Soak mushroom, squeeze dry and marinate with 1 tsp sugar, 1 tsp starch and ½ tbsp oil for 30 minutes.
2. 將所有材料(A)用20飯碗水慢火煲1個鐘頭後,加入材料(B)與調味料再煲2個鐘頭左右即成。2. Boil water, add ingredient (A) and simmer for 1 hour. Add ingredients (B) and seasonings. Continue to simmer for another 2 hours. Serve.